The simple jammy blueberry crisp for two is a perfect small batch dessert. Loaded with fresh berries and topped with a golden and crispy oat topping, this one really stands out as a fun summer dessert that comes together quickly on a weeknight at home.
These are made in two small ramekins, or you could totally use one larger one and share with your better half (or keep for yourself, I won’t tell!).
It’s filled to the brim with berries, topped to perfection, and baked until golden and those berries and jammy and bubbly. Don’t forget to top it with a heaping scoop of vanilla bean ice cream for the ultimate experience.
Why You’ll Love this Recipe
- It’s incredibly easy to make: it comes together in under 10 minutes and then you can pop it in the oven while you enjoy your dinner.
- It only makes two servings: You can enjoy a portion and there are no leftovers- meaning nothing tempting you tomorrow ;)
- You have all the topping ingredients: I’m 100% certain if you enjoy baking, you have all of these topping ingredients at home already. They’re simple, basic and straightforward!
What You’ll Need
- Blueberries: fresh are my favorite for this!
- Granulated sugar: this gives the blueberries a tiny coating of sweetness and helps them get jammy!
- vanilla: usually you see lemon juice used here, but I like the tang of vanilla instead!
- Flour: regular all purpose will do!
- rolled oats: you specifically want rolled, not quick oats for this recipe!
- brown sugar: I love brown sugar in the topping because it caramelizes so beautifully with the oats!
- cinnamon: just gives it the little spice that every crisp topping should have
- softened butter: softened is the key here! You don’t want it to be melted for this recipe.
Step by Step Recipe Instructions:
- First, we’re going to do a quick toss of our blueberries with sugar and vanilla. Then split between two 6oz ramekins or one larger one. Set aside.
- In a small bowl, whisk together the dry topping ingredients. Add in the softened butter and use your fingers or a fork to combine.
- Divide the topping between both ramekins covering the berries.
- Bake at 350 for 20ish minutes or until the topping is golden and the berries are bubbling.
- Top with ice cream and enjoy!
Tips for a perfect crisp!
- Make sure your butter is either cold or softened. Cold is the best but softened is easier to work with and still works. If it is melted, it won’t hold up well for the topping!
- Make sure your berries aren’t overflowing. The proper size ramekin will ensure even cooking and that it doesn’t overflow with jam in your oven.
- Use rolled oats: they’re fuller and thicker than quick cooking oats and have a better texture for a topping.
Variations and Substitutions:
- Don’t have enough blueberries? Mix it with strawberries! Or any other favorite berry. This recipe is very versatile and tastes delicious with any berry!
- Use one large ramekin instead of two smaller. A pretty dessert to share :)
How to serve your blueberry crisp:
- Definitely with ice cream!! if you don’t have, you could also do whipped cream.
- Add fresh berries on top! They go so well with the jam.
How to store any leftovers:
- In the fridge: although it is highly unlikely you’ll have leftovers…if you do, pop them in the fridge. A quick 30 seconds in the microwave will bring it back to life tomorrow :)
If you’re looking for another berry treat, give my Strawberry Skillet Cake a try!
Jammy Blueberry Crisp for Two
A handful of blueberries with a crispy oat topping turns into a jammy delicious dessert that is the perfect transition between summer and fall!
Ingredients
- 1 cup blueberries
- 1 tbsp sugar
- 1/4 tsp vanilla
Crisp Topping
- 2 tbsp flour
- 3 tbsp rolled oats
- 2 tbsp brown sugar
- 1/4 tsp cinnamon
- 2 tbsp softened butter
Instructions
- Preheat oven to 350 degrees and grease two 6oz ramekins.
- In a small bowl, toss the blueberries, sugar and vanilla. Divide between the ramekins and set aside.
- In a second bowl, add all the dry ingredients for the crumble, whisk and then add in the softened butter. Using either a fork or your fingers, work the crumble until it comes together. Divide into two portions and lay over the top of the blueberry ramekins.
- Bake for 18-20 minutes or until the blueberries are bubbling and the crisp is golden. Cool for a few minutes, top with ice cream and enjoy!
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Can I use frozen blueberries? If so, is there anything id need to change?